In stand
mixer (with paddle attachment), beat butter on medium speed 1 minute, or until
creamy. Add sugar. Beat on medium speed 3 minutes, or until creamy and
light-coloured. Beat in eggs 1 at a time, just until blended. Scrape bowl. Add
vanilla and salt. Beat on medium-high speed 2 to 3 minutes, until fluffy.
Scrape bowl. Beating on lowest speed just until moistened or combined, add
third of graham mixture, then half of milk, then another third of graham
mixture, then remaining milk, then remaining graham mixture. Scrape bowl. Beat
on medium speed 10 seconds, or until smooth.

The batter in this recipe is enough for a single cake pan. Or you can make 12 cupcakes (see below). Of course, you may double the recipe. In that case, beat the sugar and butter for 5 minutes. After adding the vanilla, beat for 3 minutes.

Shopping Cart: I don’t bother trying to grind my
own crumbs in the food processor. Store-bought graham crumbs are ground nicely
and evenly. I got good results with Nabisco and Christie’s brands. The Loblaws
No Name brand seemed to be ground more finely, but the texture of the finished
cake did not seem as good. It’s best to measure the crumbs by weight, as volume
amounts vary by brand.

Oh No: This cake is delicate, and can stick
to the pan, especially at the corners. Grease and flour the pan well, and
remove the baked cake carefully.

Kitchen Secrets: When baking cupcakes, increase the
heat to 375F (190C). The hotter oven encourages the batter to rise quickly
upwards into a dome, instead of mushrooming sideways.